3 Egg yolks
80g Caster sugar
50ml Amaretto liqueur (optional)
Zest of lemon
300ml Whole milk
250g Mascarpone cheese
40g Doria Amaretti biscuits, crushed lightly
4 tbsp. Seville marmalade
- Whisk the egg yolks and sugar together in a large bowl using an electric hand whisk until pale and thickened.
- Place the zest milk, Amaretto and mascarpone in a medium sized pan over a low heat until hot but not boiling. Remove from the heat and gradually whisk this mixture into the eggs until combined.
- Place the mixture back into the pan over a low heat until thickened to a custard-like consistency.
- Churn this mixture in an ice cream maker until smooth and frozen. Pour into a container and gently fold in the marmalade and Doria Amaretti biscuits using a metal spoon. Place back in the freezer for 2 hrs before serving.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.